Barley Wine - Beer Recipe - Brewer's Friend

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Barley Wine

302 calories 26.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.098 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 302 calories (Per 330ml)
Carbs: 26.4 g (Per 330ml)
Created: Saturday May 15th 2021
1.098
1.018
10.4%
46.7
12.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Crisp Malting - Chevallier Heritage Malt7 kg Chevallier Heritage Malt 36.3 3 87.8%
0.60 kg Cane Sugar0.6 kg Cane Sugar 46 0 7.5%
0.07 kg German - Acidulated Malt0.07 kg Acidulated Malt 27 3.4 0.9%
0.30 kg Simpsons - Heritage Crystal0.3 kg Heritage Crystal 32 66 3.8%
7.97 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Perle50 g Perle Hops Leaf/Whole 9 Boil 45 min 38.86 50%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5 Boil 9 min 7.82 50%
100 g / $ 0.00
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Very High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Standard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 15 30 60
2,5 g CaCL2
3g Gypsum
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 11.1
Mash volume with grains 15.9
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 19 L) 14.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 22.2 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 16 L) 18
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 18 L) 16
Total: 25.9  
Equipment Profile Used: System Default
 
Notes

Dough in@78C with 11l --> 66C for 90 min

  • 16 l @ 89C --> 77C for 20 minutes


    Cane sugar boiled for 2h with the juice of half a lemon and some water. Added water if necessary.

    Pub yeast is the yeastcake from a 1.038 OG bitter. US05 will be added 2 days after pitching Pub.

    Fermenter stayed in the bathtub for the first 3 days, keeping the temperature steady at about 17C. on day 3 it is about 18 degrees and out of the bathtub.
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  • Last Updated: 2021-05-19 16:24 UTC